I was interested to find out if there was an American equivalent to Caputo 00 Pizzeria flour after an exchange with scott r in another thread. Some really great flour is coming out of Central Milling, with a massive list of blends to fit just about any baking need. They recently introduced a 00 “normal” and “reinforced” that is meant specifically for high heat cooking. On asking Nicky Giusto, owner of CM, about the product:

The normal is 11.5% [protein] and the reinforced is 13.5%. The normal is the best choice if you’re used to the Caputo. It’s not exactly the same ... It’s designed to be a little different than the Caputo product.

I ordered a bag. Unfortunately it cost nearly $90 including shipping – it only comes in 50lb bags. This is obviously a product for commercial operations and not the home baker.

I did a 61% hydration test alongside CP with the exact same workflow. The CM was noticeably yellow compared to the pale white of the CP. And it became very obvious from the outset that this flour was much less extensible than the CP at the same hydration. It was almost stubborn to get the dough stretched – unlike the laid back CP, which nearly stretches itself. This was probably due to the absorption rate being different from product to product, and the protein quality in the CM.

The second test, as outlined below, I did at 64%, which I feel was better suited to the CM. I have been doing “short” mixes lately for Neapolitan pies, according to Suas, and then doing a few folds. The dough felt more extensible and supple.

During the stretch, the CM was again a bit stubborn to stretch, but not as much as before. I think this flour could handle 68% or more. It baked nearly identical to CP as can be seen in the pics.

The finished product was a tad more chewy than CP, as well as being a bit more dense (that could be my problem though). Taste-wise, CP has a slight, slight edge as the CM had the “flavor” of American flour. But side by side I would say they taste so similar that the average person could not tell the difference.

So overall pros:

Performs flawlessly at WFO temps (900 degrees).Very strong in the extensibility department.Has a taste that is extremely similar to CP.Costs less than CP at $26 a bag direct from CM.

Cons:

It a tad chewy compared to CP (I think this can be be overcome)It is only sold in commercial sizes.It is expensive to ship if you live on the east coast

I would think if you are a commercial operator and your distributer can get this flour for you, it might be more economical than CP and perform nearly the same. There is also something to be said about using American flour – less carbon footprint.

If there is a test someone would like me to do with this flour, please let me know.

What really stands out about your pies, to me, is the impeccable sense of visual composition.

Your pies look like they are absolutely delicious, but the form transcends that. They are imposssibly balanced with a true sense of spontaneity. the basil looks like fallen leaves in a forest, random and precise simultaniously. Truly the work of an artist. A feast for the eyes.

What really stands out about your pies, to me, is the impeccable sense of visual composition.

Your pies look like they are absolutely delicious, but the form transcends that. They are imposssibly balanced with a true sense of spontaneity. the basil looks like fallen leaves in a forest, random and precise simultaniously. Truly the work of an artist. A feast for the eyes.

John don't go crazy whatever you usually do is fine by me. I usually do 24 - 28 hrs rise 3-4 room then fridge 6-8 hrs then balance at room temp.Just a brief description of your recipe and process would be very helpfulthanks John!

I am finishing off this bag. This flour is really odd - it has a heaviness that Caputo does not, and I need to up the hydration by 2-3% to get the same extensibility. I guess the flour is just very "American" in it's composition which makes it less soft. Or it could be that I just have not handled it correctly. Below is a Keste dough with CY. The filetti has the first piennolo tomatoes from the garden this year.

john, beautiful pizzas!! i like your evaluation that it tastes like american flour. i have often thought that the caputo just has a different taste. i think i will stick to the bay state organic bread when i change up my crust. i think it is really close in its absorption to caputo. oh those were all cooked in your p70 yes!!! if so that is the little oven that could!

john, beautiful pizzas!! i like your evaluation that it tastes like american flour. i have often thought that the caputo just has a different taste. i think i will stick to the bay state organic bread when i change up my crust. i think it is really close in its absorption to caputo. oh those were all cooked in your p70 yes!!! if so that is the little oven that could!

Thanks Larry. I have a bag of the Bay State Contadino 00 coming in and hope to do a review here. I had a small test bag a few months back and it performed much more in line with Caputo than the CM 00. Nicky Giusto made it clear that the CM is not a clone - it is meant to perform the same in some ways, but not be a direct clone of Caputo. The Contadino however is aiming to be a clone.

Just baked half a dozen pies in my LBE using the central milling 00.. Used 64% hydration, 3% starter, 2.7% salt. RT bulk ferment for 20 hours, balled RT for 5. 2:15 bake time at 700° deck. Skins opened up great, great flavor and oven spring. I'm sold. Not exactly a Caputo clone, but a delicious and domestic high heat pizza option. Here's a pic of a pie that had cooled down. Rega San Marzano's and Grande muzz pulled from curd.